7Th Inning Stretch Layered Potato Salad - cooking recipe

Ingredients

2 eggs
1/2 cup sugar
1/4 cup white wine vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon salt
2 lbs russet potatoes, unpeeled
2 cups celery, thinly sliced
1 cup red onion, thinly sliced and halved
6 eggs, hard-boiled, cut into wedges
1/4 cup green onion, sliced
2 tablespoons sunflower seeds, roasted, shelled and salted

Preparation

Whisk eggs and sugar in medium saucepan. Whisk in vinegar and 2 tablespoons water. Bring to a boil over medium-high heat; boil 4 minutes or until thickened, stirring constantly. Pour into medium bowl; whisk in mayonnaise, mustard and salt. Refrigerate until well-chilled.
Meanwhile, cook potatoes in large saucepan of simmering water over medium to medium-low heat 20 minutes or until just tender when pierced with a knife. Drain; cool. Peel; cut into 1-inch pieces.
Layer potatoes, celery, red onion, eggs, dressing, green onions and sunflower seeds in large clear bowl.